Easy Vegan Vanilla Pudding

Name: Easy Vegan Vanilla Pudding
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup(s) white sugar; 1/4 cup(s) cornstarch; 1 pinch(s) salt; 2 ½ cup(s) plant-based milk ((such as oat or soy)); 2 tablespoon(s) vegan butter ((optional, for extra-creaminess)); 1 vanilla bean pod (seeds scraped (or 2 teaspoons vanilla extract))

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Easy Vegan Vanilla Pudding

Forget boxed mixes or pre-packaged pudding cups—this quick and easy homemade Vegan Vanilla Pudding is ultra-rich, smooth, and incredibly flavorful. Made from scratch in just 10 minutes (plus chilling time), this creamy dessert is a vanilla lover’s dream—and it only requires 6 simple ingredients you probably already have in your pantry!

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Prep Time5

Cook Time5

Total Time10

Meal Type: Dessert, Snacks

Keyword: pudding

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather)

Tool: Stove

Servings: 4

Ingredients

1/2 cup(s) white sugar
1/4 cup(s) cornstarch
1 pinch(s) salt
2 ½ cup(s) plant-based milk (such as oat or soy)
2 tablespoon(s) vegan butter (optional, for extra-creaminess)
1 vanilla bean pod seeds scraped (or 2 teaspoons vanilla extract)

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Instructions

Prep the vanilla bean (if using): Use the tip of a knife to carefully slice the vanilla bean pod in half lengthwise. Scrape out the all of black seed paste with the edge of the knife from both sides of the pod and set the seed paste aside. Discard the pod shell or save it for other recipes (see notes). (Skip this step if using vanilla extract.)
Mix dry ingredients: In a medium saucepan (heat off), whisk together the sugar, cornstarch, and salt.
Add liquid ingredients: Slowly whisk in the plant-based milk, making sure there are no lumps.
Cook the pudding: Place the saucepan over medium heat, whisking constantly. As the mixture heats up, it will begin to thicken slightly and turn glossy. Once it starts to gently simmer, continue whisking and cook for 3 to 5 minutes. (It may bubble up—this is normal! It will be quite thin but will thicken further as it cools and sets.)
Finish and cool: Remove from heat and immediately whisk in the vegan butter (if using) and vanilla bean seeds (or vanilla extract).
Chill the pudding: Pour the pudding into a heat-safe bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Alternatively, divide the pudding evenly among 4 small bowls or glasses and cover them. Refrigerate for at least 2 hours, or overnight, until fully set.
Serve and enjoy! Enjoy as is, or garnish with fresh berries, a dusting of cinnamon, vegan whipped cream, or crumbled vegan vanilla wafers.

Notes

Ways to Use Leftover Vanilla Bean Pod

Don’t toss the pod! Try one of these easy ideas:

Vanilla Extract: Place pod in a small sealable bottle or jar with ½ cup (120ml) vodka, making sure it’s fully submerged. Let sit for 6+ weeks, shaking occasionally, until dark and fragrant. Leave the pod in for continuous flavor infusion. Use in baked goods, pancakes, oatmeal, or homemade ice cream.
Vanilla Sugar: Bury pod in 1 cup (200g) sugar in a sealable jar for 1-2 weeks, shaking occasionally. Leave the pod in to deepen the flavor over time. Use in coffee, tea, oatmeal, or sprinkle on fruit, toast, or baked goods.
Vanilla Syrup: Simmer 1 cup (200g) sugar + 1 cup (240ml) water with pod for 5 minutes, then remove the pod. Let cool, then store in a sealable bottle. Drizzle over pancakes, waffles, oatmeal, yogurt, or use in coffee, tea, or cocktails.
Infused Milk: Simmer pod in 2 cups (480ml) plant-based milk for 5 minutes, then strain out the pod. Use in coffee, hot chocolate, cereal, pudding, or baking.
Maple Syrup: Drop pod into ½ cup (120ml) maple syrup, making sure it’s fully submerged. Let sit for 1-2 weeks, shaking occasionally. Store in the fridge and leave the pod in for ongoing flavor infusion. Use over pancakes, waffles, roasted sweet potatoes, or as a glaze for baked goods.
Vanilla Salt: Place the pod on a plate or wire rack and let it sit at room temperature for a few days until completely dry and brittle. Then blend with ¼ cup (60g) flaky salt in a food processor or spice grinder. Use as a finishing salt for cookies, brownies, caramel, hot chocolate, or sprinkle on fruit.

Nutrition

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